One-pot curry-spiced rice
10
Points®
Total time: 30 min • Prep: 2 min • Cook: 28 min • Serves: 4 • Difficulty: Easy
Makes Meat-free Monday even easier to pull off with this all-in-one vegetarian dish. It’s so tasty and filling, everyone’s sure to love it
Ingredients
Calorie controlled cooking spray
4 spray(s)
Curry paste
1 tablespoon(s), tikka masala
Brown basmati rice, dry
280 g, rinsed under cold running water
Cauliflower, Raw
350 g
Chickpeas, cooked
1 can(s), large, drained
Vegetable stock cube
1 cube(s), to make 650ml stock
Coriander, fresh
2 tablespoon(s), to serve
Lime
1 medium, cut into wedges, to serve
Instructions
1
Mist a large nonstick pan with cooking spray and fry the curry paste over a medium heat for 1 minute. Add the rice, cauliflower and chickpeas, then stir to combine.
2
Pour in the hot vegetable stock, stir well, then bring the mixture to a boil. Reduce the heat, cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 5 minutes, until the liquid is completely absorbed and the cauliflower and rice are tender.
3
Divide the rice between bowls, scatter over the coriander and serve with the lime wedges on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.